Old El Paso Chicken Recipe: Tex-Mex Flavor in One Skillet

This one-skillet dish brings bold Tex-Mex flavors to your table with minimal effort. The combination of spices and tender chicken creates a meal that’s both satisfying and simple to prepare.

The recipe relies on a blend of traditional seasonings and fresh ingredients, all cooked together for a cohesive taste. It’s designed to be straightforward without sacrificing depth of flavor.

You’ll end up with juicy chicken and a rich, aromatic sauce that pairs perfectly with rice or tortillas. The skillet method ensures everything cooks evenly and stays warm until serving.

Ideal for busy weeknights or casual gatherings, this dish delivers on taste and convenience. Let’s get started.

Ingredients for Old El Paso Chicken

A modest grocery list transforms into a bold, aromatic one-skillet meal.

The chicken thighs are non-negotiable for texture—bone-in works but takes longer. Costco sells high-quality boneless, skinless in bulk, or Whole Foods for organic. Spices should be freshly opened within 6 months; old ones lose potency. Penzeys or Trader Joe’s offer reliable cumin and chili powder. For the tomatoes, San Marzano diced are ideal, but any brand will suffice.

No chicken thighs? Boneless breasts work but may dry out—reduce cooking time. Out of fresh cilantro? Flat-leaf parsley offers a similar fresh note. Missing tomato paste? Double the diced tomatoes and cook down. The cayenne can be omitted for milder heat, or chipotle powder for smoky warmth. Vegetable broth easily substitutes chicken broth if needed.

This reheats well for 4-5 days refrigerated. Freeze portions for up to 3 months. The flavors deepen overnight, making leftovers even better. Store cilantro stems in water like flowers to prolong freshness.

Step-by-Step Instructions for Tex-Mex Chicken Skillet

This one-skillet method delivers bold, layered flavors with minimal cleanup.

Step 1: Season and Sear the Chicken Thighs

Pat the 1.5 lb Boneless, Skinless Chicken Thighs dry with paper towels to ensure proper browning. Season both sides evenly with the 1 tsp Kosher Salt, 0.5 tsp Black Pepper, 1.5 tbsp Chili Powder, 1 tbsp Ground Cumin, 1 tsp Smoked Paprika, 1 tsp Dried Oregano, and 0.25 tsp Cayenne Pepper. This spice blend creates the authentic Tex-Mex foundation.

Heat 1 tbsp Olive Oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer, working in batches if necessary. Sear undisturbed for 4-5 minutes per side until deep golden brown and cooked through. Remove to a plate and set aside.

Step 2: Sauté the Aromatic Base

In the same skillet, add the remaining 1 tbsp Olive Oil if needed. Add the finely diced 1 whole Yellow Onion and cook for 5-6 minutes, stirring occasionally, until soft and translucent. This builds the flavor base for your sauce.

Add the minced 3 cloves Garlic Cloves and cook for 30-60 seconds until fragrant. Be careful not to let the garlic burn—it should smell sweet and aromatic, not acrid. Stir in the 2 tbsp Tomato Paste and cook for 1 minute, which deepens its flavor and removes any raw taste.

Step 3: Build the Tex-Mex Sauce

Pour in the 1 can Diced Tomatoes with their juices and the 1 cup Chicken Broth. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet—these add incredible depth to the sauce. Stir to combine all the ingredients.

Bring the mixture to a simmer and let it cook for 5 minutes until slightly thickened. The sauce should coat the back of a spoon but still be pourable. Taste and adjust seasoning if needed, though the spice blend should already be well-balanced.

Step 4: Finish and Garnish

Return the seared chicken thighs to the skillet, nestling them into the sauce. Spoon the sauce over the chicken to coat evenly. Reduce the heat to medium-low and let it simmer for 5-7 minutes to allow the flavors to meld together.

Remove from heat and let it rest for 2-3 minutes. Sprinkle with the 0.25 cup Fresh Cilantro just before serving to preserve its bright, fresh flavor. The cilantro adds a pop of color and a final layer of authenticity to this Tex-Mex classic.

Wine and Beer Pairings for These Flavors

Mexican Lager Pairing

A crisp Mexican lager like Modelo Especial or Pacífico cuts through the richness of the chicken and complements the bold spices. The light, refreshing finish cleanses your palate between bites.

Light Beer Options

For a lighter touch, Corona Premier or Tecate Light work beautifully. Serve with a lime wedge to enhance the citrus notes. This pairing is my go-to for casual weeknight dinners.

Wine Pairings

A fruity Spanish red wine like Tempranillo from La Rioja balances the smoky, spicy flavors. Its medium body and soft tannins won’t overpower the dish. I love this pairing for a more elegant touch. 🍷

Rosé Alternative

For white wine lovers, a dry Provence rosé offers crisp acidity and subtle berry notes. The lightness contrasts nicely with the hearty chicken. Chill to 45-50°F for best results.

Non-Alcoholic Option

A sparkling limeade or Mexican soda like Jarritos in mandarin or tamarind flavors provides a sweet, fizzy contrast. This is a hit with kids or anyone avoiding alcohol. 💫

Craft Beer Twist

For craft beer enthusiasts, a Mexican-style amber lager like Negra Modelo adds depth. Its caramel notes complement the smoky paprika and cumin in the dish.

Frequently Asked Questions